|Title:||Mushroom-Zucchini Ragout Over Creamy Polenta|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
2 T olive oil
1 large red or yellow onion - chopped
1/2 t sea salt
1/2 to 3/4 lb. mixed fresh mushrooms - sliced or diced
2 small zucchini - cut into 3/4-inch thick slices
2 small yellow crookneck or summer squash - cut into 1/4-inch thick slices
1 t minced garlic
1/2 t Italian seasoning
1/8 t freshly ground black pepper
1 can (15 oz.) diced tomatoes
1/3 c water
4 c cold water
1 t sea salt
1 c polenta
|Directions:||Place a large heavy skillet or a Dutch oven over medium heat. After about a minute, pour in the olive oil and swirl to coat the pan. Add the onion and 1/4 teaspoon of the salt, and cook, stirring occasionally, for 8 to 10 minutes, or until the onion becomes translucent. Add the mushrooms and the remaining 1/4 t salt, and cook, stirring occasionally, until the mushrooms begin to soften and any liquid they have given off has evaporated, about 5 minutes.
Add the zucchini and yellow squash, plus the garlic, Italian seasoning, and black pepper. Cook for just 2 minutes, stirring often. Reduce the heat to medium-low and add the tomatoes with all their liquid, plus the water. Cover the pot with the lid slightly askew and simmer gently, stirring occasionally for 15 minutes.
Pour the 4 c cold water into a medium heavy-bottomed saucepan, add the salt, and bring to a boil over high heat. Then very gradually sprinkle in the polenta while whisking continuously. Reduce the heat to low and cook, whisking or stirring very frequently, for 15 minutes, or until the grains are no longer crunchy and the texture is smooth and creamy. Serve immediately with ragout on top.